Pickled Cherry Tomatoes Green Cherry Olives

I thought I had picked enough green cherry
tomatoes to fill up four pint sized mason jars.
Man was I ever wrong! I think you need a
hundred of the tomatoes in each pint jar.
Doing this took me about one hour.
Hoping to make some cherry tomatoes
that taste like spicy cured green olives.
You can use any spices you have on hand.
These pickled cherry toms will last for
a month kept cold in the refrigerator.
They look like green pickled olives.

Ingredients:
For three pint size jars:
300 green cherry tomatoes
2 1/2 cups cold water, or more
2 1/2 cups white vinegar
3 tablespoons kosher salt
3 tablespoons white sugar
1 garlic cloves, peeled and sliced
1 tablespoon pickling spices
1 tablespoon black peppercorns
4 small red chiles, slicd
4 pepperoncini peppers, whole

Directions:
Bring water, vinegar, salt and sugar
plus the garlic clove to a boil
in a glass bowl placed in the
microwave and cook on high 6 minutes.
Take a knife and cut stem off
each of the cherry tomatoes,
making a small flat spot on them.
Place one pepperoncini pepper in jar,.
add chili peppers and garlic to jars.
Place cherry tomatoes and the hot brine
in a sauce pot and simmer for 30 minutes.
Pack tomatoes into mason jars.
Pour hot brine over the tomatoes.
Add more cold water if needed.
Cover and allow to cool.
The lids will make a popping sound
as the jars cool and when you hear
it you can put them in the refrigerator.
Refrigerate for a week before serving.